Food Biochemistry and Food Processing

27

Bakery and Cereal Products

J. A. Narvhus and T. Sørhaug

615

Introduction
Cereal Composition
Starch
Protein
Gluten Proteins
Enzyme Proteins
Amylases
Proteases
Lipases
Lipids
Bread
Bread Formulation
The Development of Dough Structure
Dough Fermentation
Commercial Production of Baker’s Yeast
Desirable Properties of Baker’s Yeast
The Role of Yeast in Leavened Bread
The Bread-Baking Process
Staling
Sourdough Bread
Advantages of Making Sourdough Bread
Microbiology of Sourdough
Starters
Sourdough Processes
Selection and Biochemistry of Microorganisms in
Sourdough
Carbohydrate Metabolism
Co-metabolism
Proteolysis and Amino Compounds
Volatile Compounds and Carbon Dioxide
Antimicrobial Compounds from Sourdough LAB
Traditional Fermented Cereal Products
The Microflora of Spontaneously Fermented Cereals
Desirable Properties of the Fermenting Microflora
Microbiological and Biochemical Changes in
Traditional Fermented Cereals

Fermented Probiotic Cereal Foods

References

INTRODUCTION

Cereals are the edible seeds of plants of the grass

family. They can be grown in a large part of the

world and provide the staple food for most of man-

kind. Maize, wheat, and rice contribute about equal-

ly to 85% of world cereal production, which is at

present about 2000 million tons (FAO 1999).

Cereals in their dry state are not subject to fer-

mentation due to their low water content. Properly

dried cereals contain less than 14% water, and this

limits microbial growth and chemical changes during

storage. However, on mixing grains or cereal flour

with water or other water-based fluids, enzymatic

changes occur that may be attributed to the enzymes

inherent in the grain itself and/or to microorganisms.

These microorganisms can either be those present as

the natural contaminating flora of the cereal, or they

can be added as a starter culture.

This chapter will be mainly devoted to fermented

bakery products made from wheat. However, on a

global basis, many fermented cereal products are

derived wholly or in part from other grains such as

rice, maize, sorghum, millet, barley, and rye. Dif-

ferent cereals differ not only in nutrient content, but

also in the composition of the protein and carbohy-

drate polymers. The functional and sensory charac-

teristics of products made from different cereals will

therefore vary at the outset due to these factors. In

addition to this, the opportunity to vary technological

Food Biochemistry and Food Processing

Edited by Y. H. Hui

Copyright © 2006 by Blackwell Publishing